107 Prime Rib Muscle | USDA Prime
107 Prime Rib Muscle | USDA Prime
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DESCRIPTION
DESCRIPTION
Discover the epitome of flavor, texture, and quality with our 107 Prime Rib Muscle, a premium cut specially curated for aficionados of dry-aged beef. Sourced exclusively from select Midwestern farms, our USDA Prime certified rib muscle guarantees a gastronomic adventure with every bite.
This is the whole muscle with the chine bone, blade bone, and cartilage partially removed. The short rib is also slightly trimmed. This is the IDEAL piece for dry aging as there is enough fat and bone to protect those beautiful Ribeye steaks underneath the surface.
This piece will usually weigh about 35 lbs, but it can possibly be larger. We may contact customers in order to adjust the final price of the piece.
Key Features:
- USDA Prime Certified: Experience the zenith of quality as our 107 Prime Rib Muscle boasts a USDA Prime certification, ensuring abundant marbling for that melt-in-your-mouth tenderness.
- Ideal for Dry Aging: With its harmonious blend of bone, fat, and muscle, this cut is a dry-aging enthusiast’s dream, promising beautifully aged steaks teeming with flavor.
- Generous Size: Weighing in at an approximate 35 lbs, this hefty cut is a treasure trove for the seasoned home chef or professional, yielding numerous steaks once aged to perfection.
- Easy to Handle: Unlike other large cuts, the 107 Prime Rib Muscle can fit in most refrigerators and dry aging fridges, making the dry aging process a breeze.
- Highly Marbled: The rich marbling inherent in this cut not only enhances flavor but also ensures a succulent and juicy end result, elevating your homemade steaks to restaurant-quality.
THE 107 IS THE IDEAL PIECE FOR DRY AGING
Embark on a culinary journey of refinement with our 107 Prime Rib Muscle, the cornerstone for creating exquisite dry-aged steaks. Its superior quality and substantial size make it a worthwhile investment for the discerning palate. Whether you're a seasoned chef or a home cook with a penchant for the extraordinary, this prime cut is your ticket to a world of sophisticated flavor.
Embrace the art of dry aging and elevate your culinary repertoire. Order your 107 Prime Rib Muscle today and step into a realm of unrivaled taste and quality.
OUR G1 CERTIFIED USDA 107 PRIME RIB IS BEST IN CLASS
Our USDA Prime Prime Ribs are the best Angus beef has to offer. This means you will always get beef with abundant marbling, grade "A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our Ribeyes are THICK, because we only work with steers with a Ribeye area of 10.0 to 16.0 square inches.
NOTE: This is a LARGE muscle and is typically sought after by customers interested in dry aging beef. Note that the price reflects additional cost of shipping logistics.
Serving and cooking details
Serving and cooking details
Difficulty to cook
Good for
Beef Grading Guide
Beef Grading Guide
REAL REVIEWS, FROM REAL CUSTOMERS
- Rated 5 out of 5 stars2 hours agoAmazing quality
Was perfectly as described, steak I got was around 28lbs. In the Umai bag dry aging as I write this but of course I had to cut a steak off and sample. Amazing quality. Super pleased.
Customer service was even better, cant thank them enough!
TETristan E.Verified Buyer - Rated 5 out of 5 stars6 months agoFirst attempt at 45 day dry aged steaks
Product arrived partially frozen, but still able to get hanger hooks through. It was a BEAST of a cut at around 42lbs, took up the entire space of my Dry Ager. Currently aging away in Margaritavi...no wait, that's not right...anyhoos, can't wait to try the first steaks from this monster early March.
KHKevin H.Verified Buyer - Rated 5 out of 5 stars3 years agoBeautiful piece of beef.
Ordered the 30-35 pound 107, and it came in right at 35 pounds. Put it in my dry ager, going for at least 70 days. This is a beautiful piece of beef.
JDJustin D.Verified Buyer - Rated 5 out of 5 stars3 years agoBest dry aging option you will find
This is my second time buying the 107 and you just can't beat it for dry aging. Honestly it would be great for fresh bone-in ribeye as well, as you could just cut it to your liking. I now trim off a thin rind of fat and set aside. I saw the whole thing completely in half to fit in my small dry ager, and then saw through just the bone between each rib. I then cover the bone cuts with the trimmed fat to protect it and place it in my dry aging fridge. The amount of fat and bone that this thing has is excellent for protecting it from drying out during the aging process. I hope they keep offering it because I will keep buying it. Very well marbled!
ASAdam S.Verified Buyer - Rated 5 out of 5 stars3 years agoT minus 55 days
Shipped out from Florida on Monday and received it on Wednesday in California! Came well packed and still frozen. First time dry aging and looking forward to some 55-day aged ribeye steaks!
MLMorlan L.Verified Buyer - Rated 5 out of 5 stars3 years agoHUGE 107- for Dry Aging
The 107 sent was so big but fit perfectly into the counter height dry ager cooler we have. I have no doubt this piece will be marvelous at 120 days. It has amazing marbling it almost looks like BMS 6-7 honestly and not just a prime cut.
CGCharlie G.Verified Buyer - Rated 5 out of 5 stars4 years ago107 rib dry age
This rib is the exact size you’d expect. To my knowledge Mean N Bone is the only place you can order this cut!
DDKVerified Buyer - Rated 5 out of 5 stars2 years agoExactly what I'd hoped for
This was exactly what I'd hoped for, including the service from Meat N Bone. Initially, UPS messed up and delayed the order sufficiently that the meat wasn't good anymore. Gabriel was super professional and sent out another one right away. It was a really beautiful piece of meat, and I dry aged it for 6 weeks. It was really delicious and had developed a rich nutty taste with just a suggestion of blue cheese. It is essentially two flat steaks wrapped around the rib eye. You could either cut the flat steaks out and make them like flat iron steaks, or combine with some of the fat after the outside fat is trimmed and thrown away to make hamburger. The ribeye was well protected by the layers of fat and 2 steaks surrounding it, and I didn't lose any of it. I like to cut off a big chunk of the tender side and retie it to the rib bones for slow roasting (170 degrees) to make a prime rib (the first 4 ribs) and cut the rest into steaks. I save the bones and, after cleaning them up a bit, I use them to make jus for the prime rib (boil them all day while the prime rib cooks). I guarantee this will be, by far, the best prime rib you've ever had in your life. Restaurants that dry age won't do this, because they can't guarantee that all the meat will get sold on a given night, so this is something you can only enjoy at home :)
JJonathanVerified Buyer